Recipes > Vegetables > Parsnips > Parsnips, Sauteed

Parsnips, Sauteed


  • about 2 quarts of parsnips
  • salt
  • 2 ounces of butter
  • pepper
  • parsley


Scrape, wash, drain, and put the parsnips in a saucepan with cold water and a little salt, set on the fire and boil till done, then drain. Cut the parsnips in slices, put the butter in a frying-pan, and when melted put the sliced turnips in, toss gently till they are of a fine golden color, then add salt and pepper to taste, turn over a dish, sprinkle chopped parsley all over, and serve warm.


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Hand-Book of Practical Cookery (1884).

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